Macaroni Masterpiece: Choosing The Perfect Cheesy Blend

Macaroni and cheese is a classic comfort food that can be made in countless ways, but the best version is baked. This gooey and creamy dish is a staple at holiday gatherings, potlucks, and family dinners. While there is no right way to make it, the type of cheese you choose will make a big difference.

The cheese you select for your macaroni and cheese will depend on your personal preference and the specific flavour profile you're aiming for. Some popular options include sharp cheddar, Gruyère, Fontina, mozzarella, jack cheese, pepper jack, American, and Velveeta. You can also get creative and experiment with different combinations of cheeses. For the creamiest texture, it is recommended to use medium cheddar as it has more moisture and melts more easily.

In addition to the type of cheese, other important considerations include the quality of the cheese (block cheese that you shred yourself is recommended over pre-shredded bagged cheese) and the ratio of macaroni to cheese.

Cheddar and Gruyere

Ingredients

• Pasta (macaroni, cavatappi, shells, fusilli)
• Butter (unsalted)
• Flour (all-purpose, gluten-free, or sweet rice)
• Milk (2%, whole, or cold)
• Half-and-half
• Cheese (sharp cheddar, medium sharp cheddar, Gruyere, Parmesan, Jarlsberg Swiss)
• Spices (salt, pepper, paprika, dry mustard, nutmeg)
• Breadcrumbs (Panko, gluten-free)

Method

• Preheat the oven to 350°F and grease a baking dish.
• Boil the pasta for about a minute less than the package directs for al dente. Drain and drizzle with olive oil to prevent sticking.
• Shred the cheeses and divide into portions for the sauce, inner layer, and topping.
• Melt butter in a saucepan over medium heat. Sprinkle in flour and whisk to form a roux.
• Slowly whisk in milk and half-and-half until smooth and thickened.
• Remove from heat and stir in spices and cheese, reserving some for the topping.
• Combine the cooked pasta with the cheese sauce in a large bowl.
• Pour half of the pasta mixture into the baking dish. Sprinkle with shredded cheese.
• Top with the remaining pasta mixture and sprinkle with more cheese.
• Bake for about 30 minutes, or until bubbly and golden.

Tips

• Use freshly shredded cheese for the best melt and texture.
• Cook the pasta slightly less than al dente to prevent overcooking in the oven.
• Use room-temperature liquids to reduce thickening time.
• Experiment with different cheeses and spices to find your favourite combination!

Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby

Mozzarella, Gouda, Smoked Gouda, Swiss, Monterey Jack, Colby Jack, and Colby for Baked Macaroni

Baked macaroni is a versatile dish that can be made with a variety of cheeses or a combination of several. Here is some information about using mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, or colby for baked macaroni:

Mozzarella

Mozzarella is a popular choice for baked macaroni due to its excellent melting properties, which give the dish a nice stretch and pull. It is also less salty and oilier than some other cheeses, resulting in a smoother sauce.

Gouda

Gouda, a traditional Dutch cheese, offers an interesting option for baked macaroni. Young gouda has a creamy texture and a mild cheddar-like taste, while aged gouda transforms into a more crumbly and sharp cheese resembling parmesan. Smoked gouda is also a popular and tasty option.

When using gouda, you can adjust the ratio of gouda to other cheeses like cheddar depending on its sharpness. Freshly grated gouda is best, as pre-shredded cheese may not melt as well due to additives.

Swiss

Swiss cheese is known for its mild and creamy flavour. It pairs well with other cheeses like cheddar and can add a rich and creamy texture to your baked macaroni.

Monterey Jack

Monterey jack is a melting cheese that works well in baked macaroni. It has a mild flavour and melts smoothly, contributing to a creamy texture.

Colby and Colby Jack

Colby and colby jack are excellent choices for baked macaroni, offering a smooth and creamy texture. They have a milder flavour than some other cheeses, so you may want to combine them with sharper cheeses or add seasonings to enhance the taste.

Tips for Baked Macaroni:

• Shred your own cheese instead of using pre-shredded cheese, as it melts better and gives a smoother sauce.
• Avoid overcooking the pasta before baking, as it will continue to cook in the oven. Slightly undercooking it will help achieve the perfect texture.
• Add a buttery breadcrumb topping for a crunchy contrast to the creamy pasta.
• Feel free to experiment with different combinations of cheeses to find your favourite blend.

Sharp cheddar and Swiss

This twist on the classic macaroni and cheese combines nutty Swiss cheese with savoury sharp cheddar to create a delicious, rich, and comforting dish.

Ingredients:

• 12-16 oz uncooked elbow macaroni
• 7-8 tbsp butter
• 1/4-1/2 tsp pepper
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 1/2 cups Swiss cheese, shredded
• 1/4 tsp garlic powder (optional)
• 1/2 tsp dry mustard (optional)
• 1/4 tsp paprika (optional)
• 1/2 cup breadcrumbs (optional)

Method:

• Preheat the oven to 350°F and grease a 2-2.5 quart or 3 qt baking dish.
• Cook the macaroni according to the package directions, drain, and set aside.
• In a large saucepan, melt the butter over medium heat.
• Whisk in flour, salt, and pepper. For extra flavour, add garlic powder and dry mustard.
• Gradually whisk in milk and cook until thickened, stirring constantly.
• Remove from heat and stir in shredded cheeses until melted.
• Stir the cooked macaroni into the cheese sauce.
• Transfer the mixture to the greased baking dish.
• For an extra crispy topping, sprinkle with breadcrumbs.
• Bake for 25-30 minutes, or until the internal temperature reaches 165°F.
• Let stand for 5 minutes before serving.

Tips:

• For the best results, shred your own cheese instead of using pre-shredded cheese.
• Cook the pasta slightly less than al dente, as it will continue to cook in the oven.
• For a crunchy topping, use Panko breadcrumbs mixed with Parmesan, butter, and paprika.

Macaroni shapes and sizes

Macaroni is a type of pasta that is shaped like narrow tubes and is usually cut into short lengths. The curved variety is known as elbow macaroni. Macaroni is commonly made with durum wheat.

Elbow macaroni is the variety most often used in macaroni and cheese recipes. However, any short, tubular pasta will work. This includes:

• Penne
• Mezze penne
• Mezze pennette lisce
• Pennette
• Pennini
• Sedanini
• Ziti
• Zitoni
• Rigatoni
• Pipe
• Pipette
• Chifferi
• Lumache
• Lumaconi
• Cellentani
• Amori
• Spirali
• Tortiglioni
• Fusilli
• Gemelli
• Mafalda corta
• Biricci
• Campanelle
• Gigli
• Casarecce
• Cavatappi
• Ditalini
• Boccolotti
• Perciatellini
• Foratini
• Bucatini
• Mezze zite
• Regine
• Scaloppi
• Napoletani
• Hoernli
• Maniche di frate
• Maniche rigate
• Bombardoni
• Cannaroni rigati
• Cannerozzi rigati
• Trivelli
• Tuffolini rigati
• Tortiglioni
• Fusilli
• Rigati
• Orecchiette
• Strozzapreti
• Strascinati
• Busiate
• Gnocchi del ferro
• Ruote
• Rotelle
• Rotini
• Tubini
• Mezze ziti
• Maccheroni alla molinara
• Maccheroncini
• Maccheronicini
• Mezzanelli
• Long macaroni
• Tripoline
• Mafalde
• Penne lisce
• Penne rigate
• Penne mostaccioli
• Penne di natale/natalini
• Penne di ziti/zitoni
• Paccheri
• Calamarata
• Gomiti
• Canneroncini
• Cannerone/canneroni
• Canneroni
• Canneloni
• Zitone
• Ziti
• Zitoni
• Zituane
• Ziti candelati
• Buccatini
• Mezze ziti
• Mezze candelati
• Mezze rigatoni
• Mezze tubetti
• Tubetti
• Tubettini
• Tubetti lisc
• Tubetti rigati
• Candele
• Canneroni grandi
• Occhi di elefante
• Elefante
• Lumaconi
• Lumachine
• Gomiti
• Gomiti rigati
• Gomiti lisci
• Gomiti lunghi
• Gomiti bucati
• Gomiti bucati rigati
• Gomiti rigati
• Gomiti di sicilia
• Gomiti di garofalo
• Gomiti candelati
• Gomiti rigati candelati
• Gomiti bucati
• Gomiti bucati rigati
• Gomiti rigati bucati
• Gomiti di zita
• Gomiti di zita bucati
• Gomiti di zita rigati
• Gomiti di zita bucati rigati
• Gomiti di zita lunghi
• Gomiti di zita lunghi bucati
• Gomiti di zita lunghi rigati
• Gomiti di zita lunghi bucati rigati

How to make a roux

A roux is a mixture of butter and flour, whisked together and cooked to form a paste. It is used as a thickening agent for sauces, such as the cheese sauce in macaroni and cheese.

To make a roux for macaroni and cheese, you will need butter, flour, milk, and cheese. You can also add salt, pepper, and paprika to taste. For the cheese, you can use gruyere, cheddar, gouda, Monterey Jack, Colby Jack, or Swiss cheese.

• Melt butter in a large, heavy-bottom saucepan or pot over medium heat.
• Add the flour and spices to the melted butter and whisk vigorously to combine.
• Cook the mixture over medium heat, whisking often, for 2-3 minutes, until smooth and the raw flour taste is gone.
• Slowly pour in the cold milk, whisking continuously, until combined and smooth.
• Continue to cook over medium heat, whisking constantly, until the mixture thickens.
• Once thickened, the roux should be able to coat the back of a spoon. Remove from heat.
• Add the grated cheese and stir until well incorporated and fully melted.
• Taste the sauce and adjust the seasoning as needed.
• Fold in your cooked pasta until coated and serve hot.

Some tips for making a perfect roux:

• Use cold or room-temperature milk to avoid lumps in the sauce.
• Cook the roux at medium heat to avoid overheating, which can cause an uneven texture and thinning of the sauce.
• Grate your own cheese from a block instead of using pre-grated cheese, as pre-grated cheese can make the sauce grainy.
• Do not add the cheese while the sauce is boiling or bubbling, as this can cause the sauce to separate and become oily.

Frequently asked questions